You may not like someone else’s recipe so that’s when you’ve got to work on your own version of theirs, changing it 360 degrees, finding out that you cannot regret it in the end. I may not say how I made this but I jotted down the ingredients on paper of what I put into the batch, and how much, converted and culminated it into my own– to brew this goody topping for icecream and crepes… or… to eat out of the jar with a long-handled teaspoon. I might as well have been in a lab testing a product for quality or devised an experimental scientific theory because it took hours to concoct this, then canning the batch which took an additional couple of hours to complete. But this is the ultimate joy of cooking, baking, brewing, concocting–whatever you want to call it, title it; enjoy it. It is for your pleasure as well as for the pleasure of tummies that request your food before them in little T-shirts, small hands and tossled hair from playtime and a catnap. The aim is to have this in my cookbook, so I cannot presently share this in print, but I am exhilerated in my new discovery for a while, so the opera has to sing about it–and they noisily run through the house…
P. S. It must be refrigerated, though pressure-sealed for its milk content… take it out of the vintage ‘frig, slightly warm it up for its smooth glide over something already delicious. This makes it better.
(A punch-hole was conveniently done with an ice pick for the decorative tag.)
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